Honey Garlic Lemon Pepper Chicken Thighs
This dish features juicy chicken thighs marinated in a honey, garlic, lemon, and black pepper sauce, providing a sweet, tangy, and savory flavor profile with a beautifully caramelized glaze.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in, skin-on preferred for best flavor and texture
- Salt to taste
For the Sauce / Marinade
- 2 tablespoons honey Can be swapped with pure maple syrup
- 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free option
- 2 cloves garlic, minced Fresh gives the best taste
- 1 whole lemon, juiced Fresh lemon preferred for brightness
- 1 teaspoon lemon zest Enhances flavor
- 1 teaspoon black pepper Coarsely cracked preferred for texture
For Cooking
- 2 tablespoons olive oil Can be substituted with any neutral oil
Instructions
Make the marinade
- In a bowl, mix honey, soy sauce, minced garlic, lemon juice, lemon zest, black pepper, and salt to taste.
Marinate the chicken
- Place chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat and refrigerate for at least 30 minutes.
Heat the skillet
- Heat olive oil in a large skillet over medium heat until shimmering.
Sear skin-side down
- Add the marinated chicken thighs to the skillet, skin-side down. Cook for 6–7 minutes without moving until golden crust forms.
Flip and finish cooking
- Flip the thighs and cook for another 6–7 minutes until the glaze thickens and chicken is cooked through.
Serve
- Remove the chicken and let it rest for 3–4 minutes before serving. Spoon any pan glaze over the thighs.
Notes
Pat chicken dry before marinating for better browning. Do not overcrowd the skillet while searing.